1/2 c. med. hot chunky taco sauce
1/4 c. Dijon mustard
2 tbsp. lime juice
3 whole chicken breasts, split skinned and boned
2 tbsp. butter

Combine taco sauce, mustard and lime juice in bowl. Add chicken, turning to coat. Cover, marinate in refrigerator at least 30 minutes.

Melt butter in large skillet over medium heat. Add chicken to skillet, cook 10 minutes. Add marinade, cook about 5 minutes until chicken is done.